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Author Topic: Herb Crusted Mushrooms  (Read 1137 times)
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a cup of cappuccino a day

Herb Crusted Mushrooms
« on: January 08, 2008, 07:20:12 AM »

(NC)Serve larger mushroom slices as a vegetable accompaniment or smaller ones for hors d'oeuvres. Vary the herbs and type of bread for different flavours.

Preparation Time: 30 minutes Cooking Time: 15 minutes

3 eggs,beaten 3 2 tsp garlic powder 10 mL

3/4 tsp Each salt and 3 mL

3 cups fresh bread crumbs 750 mL

1/4 cup chopped fresh parsley 50 mL

2 tbsp chopped chives 25 mL

1 1/2 lb fresh Mushrooms (white, crimini or portabella) sliced 1/2"/1 cm thick OR whole mushroom caps 750 g

4 cups canola or light olive oil (for deep frying) 1L

Lemon wedges or dipping sauces*

In a shallow bowl or pie plate whisk eggs, garlic powder, salt and pepper with 1 tbsp/15 mL water. Place breadcrumbs, parsley and chives in food processor and process until finely chopped; place in another shallow bowl or pie plate.

Meanwhile heat oil in deep fryer or about 1 1/2 "(3.5 cm) oil in a heavy wide saucepan to 350F (180C). Using a fork or tongs dip a few mushroom slices or caps at a time into egg mixture, allowing excess to drip off and then transfer to bread crumbs, pressing into crumbs to adhere (note coating will be uneven.). Transfer to a tray or baking sheet.

Fry mushrooms in hot oil in single layers, turning once for 2-3 minutes or until golden brown. Remove with slotted spoon to paper towel lined tray or baking sheet. Return oil to 350F (180C) and repeat batches. Keep each batch warm uncovered in 350F (180C) oven while cooking the remainder. Serve with wedges of lemon to squeeze on top or dip into prepared sauces.

Makes 6 servings

Dipping Sauce suggestions: honey Dijon mustard, honey dill dipping sauce, no fat herb, blue cheese or roasted red pepper dressing, sweet Thai chili sauce

Variation: Use whole wheat, multigrain, herb or rye bread for different flavours.

For more delicious recipe ideas visit Mushrooms Canada at


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